1. Tagliatelle Bolognese
N5 HPC

2. Learning Intention
To focus on the technique of Paysanne

3. Recipe
½ carrot ½ stick celery ½ onion 1 clove garlic 75g Mince 50g Tagliatelle ½ beef stock cube plus 100ml water 100ml tomatoes
Put salted water on to boil
Paysanne celery & onion and grate carrot. Crush garlic
Collect stock and tomatoes
Brown mince carefully. Add all veg and cook for 5 minutes until softened
Cook pasta for 12 – 15 minutes
Add sauce to vegetables & simmer for 15 minutes. Taste & season
Drain pasta & put in serving dish
Serve tagliatelle in centre of dish with Bolognaise on top
Tidy up & wipe down cooker top

4. Success Criteria Made this recipe with minimal guidance
Needed a lot of guidance throughout the lesson
Which one are you?
What can you do to work more independently if you are still requiring a lot of help to follow and complete a recipe?